Irish Cream Pancakes
While the last three to four months were filled with long days at the beach, outdoor movie nights, and weekend getaways, summer mornings always went by too quickly. Recently, I woke up with the urge to really make the most out of my Sunday morning at home. Matt and I headed to the kitchen to see what we could cook up besides our usual scrambled eggs and toast. Peering into the fridge, Matt saw a bottle of Baileys and he had an excellent idea to whip up some Irish Cream Pancakes! I like to make any recipe ‘Irish,’ so this was a suggestion I could get behind. They turned out to be extremely delicious and we knew it was a recipe worth sharing. We picked up bourbon barrel-aged maple syrup from Trader Joe’s, and I highly recommend pairing this syrup with your Irish Cream Pancakes. Enjoy!
1 1/3 cup flour
3 tablespoons corn starch
3 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/4 cup of milk
4 tablespoons Kerrygold butter (melted)
1 1/4 oz. Bailey’s Irish Cream
Combine dry ingredients in a bowl, then whisk the egg, milk, melted butter, and Bailey’s in a separate bowl
Slowly pour dry ingredients into the bowl with the wet ingredients
Stir until there are no lumps in the mixture
Heat a frying pan on medium heat, then add a 1/4 cup of mixture to the frying pan per pancake
Flip once golden brown on each side and enjoy!